Pastry Training Courses
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. There are eight classes to choose from.
Classes run weekdays from either 10.00 – 14.00 or 17.30 – 21.30; please check our calendar for scheduled dates. $185 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.
Pastry Training Courses
- Pastry Training Course 1 / the Basics
- Pastry Training Course 2 / Italien Desserts & Pastries
- Pastry Training Course 3 / Baking with Chocolate
- Pastry Training Course 4 / Fundamentals of Cake Mixing & Baking
- Pastry Training Course 5 / The World of Cookies
- Pastry Training Course 6 / The Perfect Afternoon Tea
- Pastry Training Course 7 / The Magic of Puff Pastry
- Pastry Training Course 8 / French Mousse Cakes
Pastry Training Course 1 / The basics
Introduction to the world of pastry, cakes, desserts & ice creams, we will discuss suiteble tools and equipments, ingredients and gadget used in a pastry kitchen. During the first course we will cover lots of the basic techniques from custard cooking, dough making and handling applied through various modern and classical recipes. We will be working on following cakes & desserts which will be either consumed in class or can be taken home at the end of the course:
Apple Pie with flaky pie dough, French Apple Tart with sweet paste & almond filling, Austrian Apple Strudel served with vanilla sauce and vanilla ice cream, New York Style marbled Cheesecake, Creme Brulee and much more….
Depending on the season items or course outline might change slightly. All classes are hands-on learning experiences.
* this is a back to back course, second part of this course will continue the next day at the same time!
Pastry Training Course 2 / Italian Desserts & Pastries
\Welcome to the world of Italian pastries and desserts, during the second pastry training course we will explore the varity the Italian dessert kitchen has to explore and continue to work with skills and techniques learned during the first course.
We will be working on following cakes & desserts which will be either consumed in class or can be taken home at the end of the course:
Venetian Tiramisu with sponge fingers and amaretto coffee syrup, Sour cream lemon panna cotta with strawberry consomee and orange tuile, caramelized pecan nut biscottie, cannoli with ricotta filling, cassata semi-freddo, Zuppa Romana & Zuppa Inglese, Torta Caprese & more
Depending on the season items or course outline might change slightly. All classes are hands-on learning experiences.
* this is a back to back course, second part of this course will continue the next day at the same time!
Pastry Training Course 3 / Baking with Chocolate
The third course of the Pastry Training Series focuses on exploring working with chocolate and how to apply chocolate in recipes to create cakes, desserts and ice creams out off it. We will be working with dark, white and occasionally milk chocolate, no need to go through the tempering procees when baking with chocolate. Fun, informative and tasty recipes which will easily be re-created inside your own kitchen.
We will be working on following cakes & desserts which will be either consumed in class or can be taken home at the end of the course:
Devils Chocolate Food Cake filled with chocolate mousse and garnished with chocolate meringue sticks, pecan nut crusted molten chocolate cake with a spiced ganache centre and frozen ice parfait, chocolate souffle with chocolate sauce and chocolate ice cream, hot chocolate with hand-made marshmellows & much more…
Depending on the season items or course outline might change slightly. All classes are hands-on learning experiences.
* this is a back to back course, second part of this course will continue the next day at the same time!
Pastry Training Course 4 / Fundamentals of Cake Mixing & Baking
Heavily focusing on the creaming of butter method, dough kneading and rolling, whipping of a successful egg white meringue are some of the main topics for the fourth Pastry Training Course. We will be working on a wonderful selection of classical and modern interpretations of European and North American cakes.
We will be working on following cakes & desserts which will be either consumed in class or can be taken home at the end of the course:
The famous Spanish gateaux basque cake, carrot cake with chocolate cream cheese icing, red velvet cake with coconut filling, polenta lemon & almond cake, deep pan apple cake and pineapple up-side down cake & more…
Depending on the season items or course outline might change slightly. All classes are hands-on learning experiences.
* this is a back to back course, second part of this course will continue the next day at the same time!
Pastry Training Course 5 / The World of Cookies
Travelling the world of cookies and learning new techniques & tips about the perfect cookie and the variety they are offering. Lots of skills to be learned – from understanding the spread of a cookie; to how to increase or decrease chewiness in a cookie; to how to bake a uniform and evenly coloured cookie. We will cover the American classics and lesser known European cookies.
We will be working on following cakes & desserts which will be either consumed in class or can be taken home at the end of the course:
Drop cookies (chocolate chip, peanut butter, chewy oatmeal), Classical French cookies such as madelaines, financiers, florentine cookies, Sable / Butter Cookies with various flavors, Linzer cookies, piped hazelnut cookies and much more….
* this is a back to back course, second part of this course will continue the next day at the same time!
Pastry Training Course 6 / The Perfect Afternoon Tea
Learn all the skills and techniques required to prepare and serve the perfect afternoon tea (no sandwich production of course in this course). You will learn different techniques for quick breads and you will learn how to successfully work with baking powder and soda. We will create a beautiful selection of miniature pastries and we will cook our own jams or confiture (flavor depending on season) to spread on our buttermilk scones.
We will be working on following cakes & desserts which will be either consumed in class or can be taken home at the end of the course:
Scones made with the creaming and also biscuit method, profiteroles and eclairs made from choux paste, mini fruits tarts and caramel nut tarts, mini lemon meringue tarts, french opera slice with buttercream and jaconde sponge and modern desserts prepared in shot glasses. Orange or grapefruit confiture or a seasonal fruit jam made from local products.
* this is a back to back course, second part of this course will continue the next day at the same time!
Pastry Training Course 7 / The Magic of Puff Pastry
The ultimate pastry training course with a very hands-on approach in learning the magic and the making of what the French call ‘ Mille-feuille’ – thousand layers – our puff pastry. We will spend the first day preparing two puff pastries the invert and also the traditionally puff pastry. The second day is spend on transforming these puff pastry dough (made with 100% butter of course) into various pastries sweet % savoury.
We will be working on following cakes & desserts which will be either consumed in class or can be taken home at the end of the course:
Mille feuille (French custard slice), Apple tart tatin, jalousie slice with almond frangipan and fruits, palmiers & cinnamon straws, sausage rolls, apple galette and egg tarts.
* this is a back to back course, second part of this course will continue the next day at the same time!
Pastry Training Course 8 / French Mousse Cakes
French mousse cakes – also called entremets are the pinnacle of creativity for every pastry cook or chef. Multiple components of textural fillings, cremes, mousses and sponges ranging from classical to sleek and modern. This course focuses on the making of light and foamy sponges, decoration sponges and sponges based on meringues. Seasonal and local products and fruit will be used to create an array of four different Entremet cakes during this course.
We will be working on following cakes & desserts which will be either consumed in class or can be taken home at the end of the course:
Trio of chocolate mousse (dark, milk & white chocolate mousse layered with a chocolate almond success sponge). Fruit Mousse Cake with jaconde sponge, nougatine sponge and two seasonal fruit mousses. Strawberry Fraisier made with pistachio chiffon sponge, vanilla bavaroise and fresh strawberries and a caramel apple mousse cake.
* this is a back to back course, second part of this course will continue the next day at the same time!
Upcoming Classes
Monday, February.13.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 6 / The perfect Afternoon Tea (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Scones (biscuit & creamed method) Orange Marmelade (Jam cooking) Miniature pastries French Opera Slice, profiteroles, eclairs, caramel nut tart, lemon meringue tart, fruit tarts, desserts in shot glasses & more
Tuesday, February.14.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 6 / The perfect Afternoon Tea (day 2)
**This is the second class of the Day 1 Course.
Monday, February.20.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 7 / The Magic of Puff Pastry (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Learn the differnec between invert & traditional puff pastry and create various pastries out off the puff pastry Mille-feuille (Vanilla Custard Slice) with hand-made fondant glaze Tart Tatin Jalousie slice with frangipan and fruits Palmiers & Cinnamon Straws Sausage Rolls Egg Tarts Vol-au-Vents Apple Galette
Tuesday, February.21.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 7 / The Magic of Puff Pastry (day 2)
**This is the second class of the Day 1 Course.
Monday, February.27.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 8 / French Mousse Cakes (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Trio of Chocolate Mousse (chocolate success sponge, dark, milk & white chocolate mousse) Strawberry Fraisier (Pistachio chiffon sponge, vanilla bavaroise) Fruit Mousse Cake (jaconde sponge, two fruit mousses & sponge) Caramel Apple Mousse Cake (caramel cinnamon mousse, caramelized apples, praline mousse)
Tuesday, February.28.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 8 / French Mousse Cakes (day 2)
**This is the second class of the Day 1 Course.
Monday, March.5.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 9 / Cheesecakes, Cremes & Custards (Day 1)
Back by popular demand, our very tasty Cheesecake course with the addition of cremes & custards. 185 (+tax) for two mornings of great techniques, fun baking & poaching full-fat cheesecakes and richly creamed custards! Graham Cracker Cookies Marbled Nougat Cheesecake Light German Style Quark Cheesecake Japanese Cheesecake Camembert Cheesecake Creme Caramel Chocolate, Coffee & Cardamom Creme Brulee Lemon & Yuzu Curd Tart with Mernigue & more…. Learn how to make your own Graham Cracker Cookies for your New York Style Cheesecake. Light it up with a fluffy & light German Quark Cheesecake and a very unique and tasty Camembert Cheesecake. The second day we will decorate our cheesecakes and make Creme Brulee, Creme Caramel, Lemon Custard Tarts & French Clafoutie and more ….
Tuesday, March.6.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 9 / Cheesecakes, Cremes & Custards (Day 2)
Back by popular demand, our very tasty Cheesecake course with the addition of cremes & custards. 185 (+tax) for two mornings of great techniques, fun baking & poaching full-fat cheesecakes and richly creamed custards! Learn how to make your own Graham Cracker Cookies for your New York Style Cheesecake. Light it up with a fluffy & light German Quark Cheesecake and a very unique and tasty Camembert Cheesecake. The second day we will decorate our cheesecakes and make Creme Brulee, Creme Caramel, Lemon Custard Tarts & French Clafoutie and more ….
Monday, March.12.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 10 / Amazing Fine European Tarts (day 1)
Two days of amazing pastry techniques in creating tasty and stunning tarts for just 5(+tax) for this hands-on pastry course. – French Apple Tart, made with sweet butter crust creme d’amande (french almond creme), fresh apples and butter struesel. – Belgian Chocolate Espresso Tart with Yuzu, made with a chocolate crust, milk chocolate coffee ganache and a rich dark chocolate gannache, enhanced with a layer of Yuzu marmelade. – Grapefruit Pistachio Tart with Creme Fraiche, made with a sweet butter crust, pistachio creme fraiche filling and fresh grapefruits – Sour Cream Lemon Tart, light and tasty tart made with sour cream, eggs and lemon. – Tart aux Poire, French classic with fresh poached pears and a delicious creme filling – Banana Chocolate Chiboust Tart, sweet butter crustm flambee bananas, chocolate banana ganache and a light banana chiboust creme – Almond Nectarine Tart, sweet butter crust, marzipan egg filling and fresh nectarines baked together Course outline might change depending on season.
Tuesday, March.13.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 10 / Amazing Fine European Tarts (day 2)
**This is the second class of the Day 1 Course.
Monday, March.26.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 1 / The Basics (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Austrian Apple Strudel with Vanilla Sauce and Vanilla Ice Cream Marbled New York Style Cheesecake French Apple Tart with sweet paste, almond filling, fresh apples and butter streusel Apple Pie with flaky pie dough Creme Brulee & more
Tuesday, March.27.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 1 / The Basics (day 2)
**This is the second class of the Day 1 Course.
Monday, April.2.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 2 / Italian Pastries & Desserts (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Tiramisu with sponge fingers and coffee amaretto syrup Sour Cream Lemon Panna Cotta strawberry consomme and orange tuile Cannoli filled with ricotta filling Caramelized Pecan nut Biscotties Torta Caprese Zuppa Romana Zuppa Inglese
Tuesday, April.3.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 2 / Italian Pastries & Desserts (day 2)
**This is the second class of the Day 1 Course.
Monday, April.16.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 3 / Baking with Chocolate (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Pecan Crusted Chocolate Molten Cake with spiced chocolate ganache and frozen Ice parfait Devils chocolate Cake with Chocolate Mousse and chocolate meringue sticks Hot Chocolate Souffle with white chocolate Ice cream and chocolate sauce Hot Chocolate with hand-made marshmellows & more
Tuesday, April.17.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 3 / Baking with Chocolate (day 2)
**This is the second class of the Day 1 Course.
Monday, April.23.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 4 / Cake Mixing & Baking (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Gateaux Basque Carrot Cake with Chocolate Cream Cheese Icing Red Velvet Cake with Coconut Filling Polenta Almond & Lemon Cake Deep Pan Apple Cake (german style) Pineapple up-side down Cake & more
Tuesday, April.24.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 4 / Cake Mixing & Baking (day 2)
**This is the second class of the Day 1 Course.
Monday, April.30.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 5 / The World of Cookies (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Drop Cookies (chocolate chip, peanut butter, chewy oatmeal) Checkerboard / Black & White Cookies Classic French Cookies: Madelaines, Financiers, Florentine Sable Cookies (various flavors) Tuiles Piped hazelnut cookies, Linzer Cookies, Vanilla Kipferl & more
Tuesday, May.1.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 5 / The World of Cookies (day 2)
**This is the second class of the Day 1 Course.
Monday, May.7.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 6 / The perfect Afternoon Tea (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Scones (biscuit & creamed method) Orange Marmelade (Jam cooking) Miniature pastries French Opera Slice, profiteroles, eclairs, caramel nut tart, lemon meringue tart, fruit tarts, desserts in shot glasses & more
Tuesday, May.8.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 6 / The perfect Afternoon Tea (day 2)
**This is the second class of the Day 1 Course.
Monday, May.14.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 7 / The Magic of Puff Pastry (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Learn the differnec between invert & traditional puff pastry and create various pastries out off the puff pastry Mille-feuille (Vanilla Custard Slice) with hand-made fondant glaze Tart Tatin Jalousie slice with frangipan and fruits Palmiers & Cinnamon Straws Sausage Rolls Egg Tarts Vol-au-Vents Apple Galette
Tuesday, May.15.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 7 / The Magic of Puff Pastry (day 2)
**This is the second class of the Day 1 Course.
Monday, May.21.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 8 / French Mousse Cakes (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Trio of Chocolate Mousse (chocolate success sponge, dark, milk & white chocolate mousse) Strawberry Fraisier (Pistachio chiffon sponge, vanilla bavaroise) Fruit Mousse Cake (jaconde sponge, two fruit mousses & sponge) Caramel Apple Mousse Cake (caramel cinnamon mousse, caramelized apples, praline mousse)
Tuesday, May.22.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 8 / French Mousse Cakes (day 2)
**This is the second class of the Day 1 Course.
Monday, May.28.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 1 / The Basics (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Austrian Apple Strudel with Vanilla Sauce and Vanilla Ice Cream Marbled New York Style Cheesecake French Apple Tart with sweet paste, almond filling, fresh apples and butter streusel Apple Pie with flaky pie dough Creme Brulee & more
Monday, May.28.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 9 / Cheesecakes, Cremes & Custards (Day 1)
Back by popular demand, our very tasty Cheesecake course with the addition of cremes & custards. 185 (+tax) for two mornings of great techniques, fun baking & poaching full-fat cheesecakes and richly creamed custards! Graham Cracker Cookies Marbled Nougat Cheesecake Light German Style Quark Cheesecake Japanese Cheesecake Camembert Cheesecake Creme Caramel Chocolate, Coffee & Cardamom Creme Brulee Lemon & Yuzu Curd Tart with Mernigue & more…. Learn how to make your own Graham Cracker Cookies for your New York Style Cheesecake. Light it up with a fluffy & light German Quark Cheesecake and a very unique and tasty Camembert Cheesecake. The second day we will decorate our cheesecakes and make Creme Brulee, Creme Caramel, Lemon Custard Tarts & French Clafoutie and more ….
Tuesday, May.29.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 1 / The Basics (day 2)
**This is the second class of the Day 1 Course.
Tuesday, May.29.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 9 / Cheesecakes, Cremes & Custards (Day 2)
Back by popular demand, our very tasty Cheesecake course with the addition of cremes & custards. 185 (+tax) for two mornings of great techniques, fun baking & poaching full-fat cheesecakes and richly creamed custards! Learn how to make your own Graham Cracker Cookies for your New York Style Cheesecake. Light it up with a fluffy & light German Quark Cheesecake and a very unique and tasty Camembert Cheesecake. The second day we will decorate our cheesecakes and make Creme Brulee, Creme Caramel, Lemon Custard Tarts & French Clafoutie and more ….
Monday, June.4.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 2 / Italian Pastries & Desserts (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Tiramisu with sponge fingers and coffee amaretto syrup Sour Cream Lemon Panna Cotta strawberry consomme and orange tuile Cannoli filled with ricotta filling Caramelized Pecan nut Biscotties Torta Caprese Zuppa Romana Zuppa Inglese
Monday, June.4.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 10 / Amazing Fine European Tarts (day 1)
Two days of amazing pastry techniques in creating tasty and stunning tarts for just 5(+tax) for this hands-on pastry course. – French Apple Tart, made with sweet butter crust creme d’amande (french almond creme), fresh apples and butter struesel. – Belgian Chocolate Espresso Tart with Yuzu, made with a chocolate crust, milk chocolate coffee ganache and a rich dark chocolate gannache, enhanced with a layer of Yuzu marmelade. – Grapefruit Pistachio Tart with Creme Fraiche, made with a sweet butter crust, pistachio creme fraiche filling and fresh grapefruits – Sour Cream Lemon Tart, light and tasty tart made with sour cream, eggs and lemon. – Tart aux Poire, French classic with fresh poached pears and a delicious creme filling – Banana Chocolate Chiboust Tart, sweet butter crustm flambee bananas, chocolate banana ganache and a light banana chiboust creme – Almond Nectarine Tart, sweet butter crust, marzipan egg filling and fresh nectarines baked together Course outline might change depending on season.
Tuesday, June.5.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 2 / Italian Pastries & Desserts (day 2)
**This is the second class of the Day 1 Course.
Tuesday, June.5.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 10 / Amazing Fine European Tarts (day 2)
**This is the second class of the Day 1 Course.
Monday, June.11.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 3 / Baking with Chocolate (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Pecan Crusted Chocolate Molten Cake with spiced chocolate ganache and frozen Ice parfait Devils chocolate Cake with Chocolate Mousse and chocolate meringue sticks Hot Chocolate Souffle with white chocolate Ice cream and chocolate sauce Hot Chocolate with hand-made marshmellows & more
Tuesday, June.12.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 3 / Baking with Chocolate (day 2)
**This is the second class of the Day 1 Course.
Monday, June.18.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 4 / Cake Mixing & Baking (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Gateaux Basque Carrot Cake with Chocolate Cream Cheese Icing Red Velvet Cake with Coconut Filling Polenta Almond & Lemon Cake Deep Pan Apple Cake (german style) Pineapple up-side down Cake & more
Tuesday, June.19.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 4 / Cake Mixing & Baking (day 2)
**This is the second class of the Day 1 Course.
Monday, June.25.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 5 / The World of Cookies (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Drop Cookies (chocolate chip, peanut butter, chewy oatmeal) Checkerboard / Black & White Cookies Classic French Cookies: Madelaines, Financiers, Florentine Sable Cookies (various flavors) Tuiles Piped hazelnut cookies, Linzer Cookies, Vanilla Kipferl & more
Tuesday, June.26.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 5 / The World of Cookies (day 2)
**This is the second class of the Day 1 Course.
Wednesday, July.4.2012 - ( 5:30pm – 9:30pm )
»Summer Preservatives, Jams, Marmelades, Chutneys & Jellies (Day 1)
Summer time only – our yearly special Jam cooking course. Two evening of learning everything there is to know about preserving the bountry of fruit British Columbia has to offer. Learn about different fruit, their pectin content, sugar density and how to preserve safetly. 5 +Tax and you get to keep of course all the jars of jams & marmelade cooked during class. Menu: Spiced Apple Butter Orange Marmelade Strawberry Lime Jam Blackberry Jelly Preserve Spicy Tomato & Red Bell Pepper Marmelade Apricot, Peach & Anise Jam Lemon, Ginger & Zucchini Marmelade … and more depending on Market availebility No pre-requisits are required in attending this course. Please do wear kitchen appropiate clothing and closed toe shoes as we will have bubbling & spluttering jams to deal with. Approns, recipes and light snacks together with coffee & tea will be provided. Pastry Chef & Owner Marco Ropke will be your Instructor for this class. Course maximum attandance is for 8 people.
Thursday, July.5.2012 - ( 5:30pm – 9:30pm )
»Summer Preservatives, Jams, Marmelades, Chutneys & Jellies (Day 2)
Summer time only – our yearly special Jam cooking course. Two evening of learning everything there is to know about preserving the bountry of fruit British Columbia has to offer. Learn about different fruit, their pectin content, sugar density and how to preserve safetly. Menu: Spiced Apple Butter Orange Marmelade Strawberry Lime Jam Blackberry Jelly Preserve Spicy Tomato & Red Bell Pepper Marmelade Apricot, Peach & Anise Jam Lemon, Ginger & Zucchini Marmelade … and more depending on Market availebility No pre-requisits are required in attending this course. Please do wear kitchen appropiate clothing and closed toe shoes as we will have bubbling & spluttering jams to deal with. Approns, recipes and light snacks together with coffee & tea will be provided. Pastry Chef & Owner Marco Ropke will be your Instructor for this class. Course maximum attandance is for 8 people.
Monday, July.9.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 6 / The perfect Afternoon Tea (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Scones (biscuit & creamed method) Orange Marmelade (Jam cooking) Miniature pastries French Opera Slice, profiteroles, eclairs, caramel nut tart, lemon meringue tart, fruit tarts, desserts in shot glasses & more
Tuesday, July.10.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 6 / The perfect Afternoon Tea (day 2)
**This is the second class of the Day 1 Course.
Monday, July.16.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 7 / The Magic of Puff Pastry (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Learn the differnec between invert & traditional puff pastry and create various pastries out off the puff pastry Mille-feuille (Vanilla Custard Slice) with hand-made fondant glaze Tart Tatin Jalousie slice with frangipan and fruits Palmiers & Cinnamon Straws Sausage Rolls Egg Tarts Vol-au-Vents Apple Galette
Tuesday, July.17.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 7 / The Magic of Puff Pastry (day 2)
**This is the second class of the Day 1 Course.
Wednesday, July.18.2012 - ( 5:30pm – 9:30pm )
»Summer Preservatives, Jams, Marmelades, Chutneys & Jellies (Day 1)
Summer time only – our yearly special Jam cooking course. Two evening of learning everything there is to know about preserving the bountry of fruit British Columbia has to offer. Learn about different fruit, their pectin content, sugar density and how to preserve safetly. 5 +Tax and you get to keep of course all the jars of jams & marmelade cooked during class. Menu: Spiced Apple Butter Orange Marmelade Strawberry Lime Jam Blackberry Jelly Preserve Spicy Tomato & Red Bell Pepper Marmelade Apricot, Peach & Anise Jam Lemon, Ginger & Zucchini Marmelade … and more depending on Market availebility No pre-requisits are required in attending this course. Please do wear kitchen appropiate clothing and closed toe shoes as we will have bubbling & spluttering jams to deal with. Approns, recipes and light snacks together with coffee & tea will be provided. Pastry Chef & Owner Marco Ropke will be your Instructor for this class. Course maximum attandance is for 8 people.
Thursday, July.19.2012 - ( 5:30pm – 9:30pm )
»Summer Preservatives, Jams, Marmelades, Chutneys & Jellies (Day 2)
Day 2! Summer time only – our yearly special Jam cooking course. Two evening of learning everything there is to know about preserving the bountry of fruit British Columbia has to offer. Learn about different fruit, their pectin content, sugar density and how to preserve safetly. Menu: Spiced Apple Butter Orange Marmelade Strawberry Lime Jam Blackberry Jelly Preserve Spicy Tomato & Red Bell Pepper Marmelade Apricot, Peach & Anise Jam Lemon, Ginger & Zucchini Marmelade … and more depending on Market availebility No pre-requisits are required in attending this course. Please do wear kitchen appropiate clothing and closed toe shoes as we will have bubbling & spluttering jams to deal with. Approns, recipes and light snacks together with coffee & tea will be provided. Pastry Chef & Owner Marco Ropke will be your Instructor for this class. Course maximum attandance is for 8 people.
Monday, July.23.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 8 / French Mousse Cakes (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Trio of Chocolate Mousse (chocolate success sponge, dark, milk & white chocolate mousse) Strawberry Fraisier (Pistachio chiffon sponge, vanilla bavaroise) Fruit Mousse Cake (jaconde sponge, two fruit mousses & sponge) Caramel Apple Mousse Cake (caramel cinnamon mousse, caramelized apples, praline mousse)
Tuesday, July.24.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 8 / French Mousse Cakes (day 2)
**This is the second class of the Day 1 Course.
Monday, July.30.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 9 / Cheesecakes, Cremes & Custards (Day 1)
Back by popular demand, our very tasty Cheesecake course with the addition of cremes & custards. 185 (+tax) for two mornings of great techniques, fun baking & poaching full-fat cheesecakes and richly creamed custards! Graham Cracker Cookies Marbled Nougat Cheesecake Light German Style Quark Cheesecake Japanese Cheesecake Camembert Cheesecake Creme Caramel Chocolate, Coffee & Cardamom Creme Brulee Lemon & Yuzu Curd Tart with Mernigue & more…. Learn how to make your own Graham Cracker Cookies for your New York Style Cheesecake. Light it up with a fluffy & light German Quark Cheesecake and a very unique and tasty Camembert Cheesecake. The second day we will decorate our cheesecakes and make Creme Brulee, Creme Caramel, Lemon Custard Tarts & French Clafoutie and more ….
Tuesday, July.31.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 9 / Cheesecakes, Cremes & Custards (Day 2)
Back by popular demand, our very tasty Cheesecake course with the addition of cremes & custards. 185 (+tax) for two mornings of great techniques, fun baking & poaching full-fat cheesecakes and richly creamed custards! Learn how to make your own Graham Cracker Cookies for your New York Style Cheesecake. Light it up with a fluffy & light German Quark Cheesecake and a very unique and tasty Camembert Cheesecake. The second day we will decorate our cheesecakes and make Creme Brulee, Creme Caramel, Lemon Custard Tarts & French Clafoutie and more ….
Monday, August.6.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 10 / Amazing Fine European Tarts (day 1)
Two days of amazing pastry techniques in creating tasty and stunning tarts for just 5(+tax) for this hands-on pastry course. – French Apple Tart, made with sweet butter crust creme d’amande (french almond creme), fresh apples and butter struesel. – Belgian Chocolate Espresso Tart with Yuzu, made with a chocolate crust, milk chocolate coffee ganache and a rich dark chocolate gannache, enhanced with a layer of Yuzu marmelade. – Grapefruit Pistachio Tart with Creme Fraiche, made with a sweet butter crust, pistachio creme fraiche filling and fresh grapefruits – Sour Cream Lemon Tart, light and tasty tart made with sour cream, eggs and lemon. – Tart aux Poire, French classic with fresh poached pears and a delicious creme filling – Banana Chocolate Chiboust Tart, sweet butter crustm flambee bananas, chocolate banana ganache and a light banana chiboust creme – Almond Nectarine Tart, sweet butter crust, marzipan egg filling and fresh nectarines baked together Course outline might change depending on season.
Tuesday, August.7.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 10 / Amazing Fine European Tarts (day 2)
**This is the second class of the Day 1 Course.
Wednesday, August.8.2012 - ( 10:00am – 2:00pm )
»Summer Preservatives, Jams, Marmelades, Chutneys & Jellies (Day 1)
Summer time only – our yearly special Jam cooking course. Two evening of learning everything there is to know about preserving the bountry of fruit British Columbia has to offer. Learn about different fruit, their pectin content, sugar density and how to preserve safetly. 5 +Tax and you get to keep of course all the jars of jams & marmelade cooked during class. Menu: Spiced Apple Butter Orange Marmelade Strawberry Lime Jam Blackberry Jelly Preserve Spicy Tomato & Red Bell Pepper Marmelade Apricot, Peach & Anise Jam Lemon, Ginger & Zucchini Marmelade … and more depending on Market availebility No pre-requisits are required in attending this course. Please do wear kitchen appropiate clothing and closed toe shoes as we will have bubbling & spluttering jams to deal with. Approns, recipes and light snacks together with coffee & tea will be provided. Pastry Chef & Owner Marco Ropke will be your Instructor for this class. Course maximum attandance is for 8 people.
Thursday, August.9.2012 - ( 10:00am – 2:00pm )
»Summer Preservatives, Jams, Marmelades, Chutneys & Jellies (Day 2)
Day 2! Summer time only – our yearly special Jam cooking course. Two evening of learning everything there is to know about preserving the bountry of fruit British Columbia has to offer. Learn about different fruit, their pectin content, sugar density and how to preserve safetly. Menu: Spiced Apple Butter Orange Marmelade Strawberry Lime Jam Blackberry Jelly Preserve Spicy Tomato & Red Bell Pepper Marmelade Apricot, Peach & Anise Jam Lemon, Ginger & Zucchini Marmelade … and more depending on Market availebility No pre-requisits are required in attending this course. Please do wear kitchen appropiate clothing and closed toe shoes as we will have bubbling & spluttering jams to deal with. Approns, recipes and light snacks together with coffee & tea will be provided. Pastry Chef & Owner Marco Ropke will be your Instructor for this class. Course maximum attandance is for 8 people.
Wednesday, August.22.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 1 / The Basics (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Austrian Apple Strudel with Vanilla Sauce and Vanilla Ice Cream Marbled New York Style Cheesecake French Apple Tart with sweet paste, almond filling, fresh apples and butter streusel Apple Pie with flaky pie dough Creme Brulee & more
Thursday, August.23.2012 - ( 10:00am – 2:00pm )
»Pastry Training Course 1 / The Basics (day 2)
**This is the second class of the Day 1 Course.
Monday, August.27.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 6 / The perfect Afternoon Tea (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Scones (biscuit & creamed method) Orange Marmelade (Jam cooking) Miniature pastries French Opera Slice, profiteroles, eclairs, caramel nut tart, lemon meringue tart, fruit tarts, desserts in shot glasses & more
Tuesday, August.28.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 6 / The perfect Afternoon Tea (day 2)
**This is the second class of the Day 1 Course.
Wednesday, August.29.2012 - ( 10:00am – 2:00pm )
»Summer Preservatives, Jams, Marmelades, Chutneys & Jellies (Day 1)
Summer time only – our yearly special Jam cooking course. Two evening of learning everything there is to know about preserving the bountry of fruit British Columbia has to offer. Learn about different fruit, their pectin content, sugar density and how to preserve safetly. 5 +Tax and you get to keep of course all the jars of jams & marmelade cooked during class. Menu: Spiced Apple Butter Orange Marmelade Strawberry Lime Jam Blackberry Jelly Preserve Spicy Tomato & Red Bell Pepper Marmelade Apricot, Peach & Anise Jam Lemon, Ginger & Zucchini Marmelade … and more depending on Market availebility No pre-requisits are required in attending this course. Please do wear kitchen appropiate clothing and closed toe shoes as we will have bubbling & spluttering jams to deal with. Approns, recipes and light snacks together with coffee & tea will be provided. Pastry Chef & Owner Marco Ropke will be your Instructor for this class. Course maximum attandance is for 8 people.
Thursday, August.30.2012 - ( 10:00am – 2:00pm )
»Summer Preservatives, Jams, Marmelades, Chutneys & Jellies (Day 2)
Day 2! Summer time only – our yearly special Jam cooking course. Two evening of learning everything there is to know about preserving the bountry of fruit British Columbia has to offer. Learn about different fruit, their pectin content, sugar density and how to preserve safetly. Menu: Spiced Apple Butter Orange Marmelade Strawberry Lime Jam Blackberry Jelly Preserve Spicy Tomato & Red Bell Pepper Marmelade Apricot, Peach & Anise Jam Lemon, Ginger & Zucchini Marmelade … and more depending on Market availebility No pre-requisits are required in attending this course. Please do wear kitchen appropiate clothing and closed toe shoes as we will have bubbling & spluttering jams to deal with. Approns, recipes and light snacks together with coffee & tea will be provided. Pastry Chef & Owner Marco Ropke will be your Instructor for this class. Course maximum attandance is for 8 people.
Monday, September.10.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 1 / The Basics (day 1)
A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Austrian Apple Strudel with Vanilla Sauce and Vanilla Ice Cream Marbled New York Style Cheesecake French Apple Tart with sweet paste, almond filling, fresh apples and butter streusel Apple Pie with flaky pie dough Creme Brulee & more
Tuesday, September.11.2012 - ( 5:30pm – 9:30pm )
»Pastry Training Course 1 / The Basics (day 2)
**This is the second class of the Day 1 Course.
